THE A-Z OF STEAK CUTS OF RIBEYE TO T-BONE A good steak needs a good cut. But what lies behind the English terms as Ribeye or T-Bone? The DRY AGER® team

MEAT QUALITY WHEN MATURING – HOW GOOD SHOULD IT BE? If we go into a conventional supermarket, we usually see really cheap products – whether this is with beef, veal,

GRILL TIPS FOR THE PREPARATION OF DRY-AGED BEEF DRY AGER® – maturing cabinets have an unmatched taste experience under the best conditions. Before the Dry Aged Beef finally comes to the table,

THE DRY AGER IS THE BEST AID FOR BUTCHER Dry Aged Beef is a sales sling. Many butchers have the dry-ripe noble meat on offer. However, absolute precision is required

WHAT HAPPENS DURING DRY-AGING MEAT? Not only well-hung Dry Aged Beef must mature, but also the “normal” meat. For the animal to be consumed after slaughter, it needs the meat ripening. Here,

WHY DOES MEAT HAVE TO HANG? In order to make it really enjoyable, freshly slaughtered beef must “hang and mature” at cool temperatures. The effect of the centuries-old butcher tradition

HOW DOES A DRY AGING CABINET WORK? The most important thing about meat maturing is a perfect climate. Keeping this for many butchers in the past was the great difficulty.

THE PERFECT DRY-AGED STEAK Dry-Aged-Beef is considered the king’s class among the steaks. Anyone who slips during the preparation will end up with little joy with the dry-aged steak. Perfect enjoyment

MOLDS DURING MEAT MATURING Meat maturing is an organic process. In order to avoid the formation of germs or molds that are harmful to health, hygiene and storage regulations must be

SHOPFITTING – DESIGN MAKES THE DIFFERENCE Design is not just a question of taste. The zeitgeist also plays a role. This also applies to the furnishing of a salesroom. Luckily,